Chocolate terrine with raspberries

Put the white chocolate in a bowl and put the dark chocolate with cocoa powder in another bowl.

Heat the whipped cream without cooking.

Soak the gelatin in plenty of cold water.

Pour half of the whipped cream over the white and half over the dark chocolate. Stir well and melt or melt the chocolate separately for 2-3 minutes in the microwave at 800 Watt.

Squeeze out 4 leaves of gelatine and dissolve them in the white chocolate while stirring.

Add the 3 remaining leaves of gelatine to the dark chocolate mixture and stir until dissolved.

Beat the egg whites with the sugar stiff, halve and spatulate the proteins lightly through each chocolate mixture. Spoon half of the white mixture into the mold.

Divide the raspberries over them and spoon a brown layer on them. Repeat this and cover the tureen with cling film.

Let stiffen in the refrigerator for at least 5 hours. Garnish with raspberries if necessary.